Turkey and Sun-Dried Tomato Protein Pasta

The turkey is fried in the oil from the sun-dried tomato jar — it is already flavoured, so barely any seasoning is needed.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 160 g dry
• Turkey breast — 300 g
• Sun-dried tomatoes — 80 g
• Spinach — 80 g
• Cream, 15% — 120 ml
• Garlic — 2 cloves
• Parmesan — 30 g
• Oil from the sun-dried tomatoes — 2 tbsp
• Salt, pepper

Method

1. Cook the pasta in salted water — 8–10 minutes.
2. Cube the turkey and fry it in the sun-dried tomato oil for 7 minutes. Season.
3. Add the garlic and the sun-dried tomatoes cut into strips, and warm through for a minute.
4. Pour in the cream, bring to a simmer, add the spinach and let it wilt.
5. Add the pasta and parmesan and toss.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.